Saturday, June 2, 2007


4 egg whites
1 cup castor sugar
2 tsps Corn Flour
400 ml whipping cream
1 tbsp Icing Sugar
1 large can of Fruit Cocktail
Your choice of fresh fruits to decorate


Draw two 8" circles on Grease proof paper
Pre-heat oven to 140C
Whisk egg whites till stiff
Add sugar a little at a time while continuing to beat
quickly add in Corn flour
Pipe or spread egg white on to the two circles
Bake for about an hour or till crisp.
Remove greaseproof paper and let cook

* I prefer a crispy meringue all through rather than the traditional crisp outside and marshmallowy inside. To make it crisp all throuhg, bake a little longer and then let cool in the oven so it dries out.

Whip cream till stiff
Drain liquid from fruit cocktail and then add into cream mixture
Spread one meringue with the cream and fruit
cover with second meringue and spread remaining cream and fruit on top
Decorate with fresh fruit


  1. I love pavlova but like you sometimes find it a bit too sweet! I often use unrefined sugar which is more like caramel than sugar.
    You have a great blog by the way, keep up the good work!

  2. Hi Dharm!

    I made pavlova once for a friend of mine from new Zealand. It was fun! and if I recall pretty good.!

  3. That does sound delicious. I've never made pavlova but I bet my family would love it.

  4. I haven't had Pavlova in ages, I will have to make some soon.